Citrusy Couscous Salad with Broccoli and Feta


Citrusy Couscous Salad with Broccoli and Feta

Citrusy Couscous Salad with Broccoli and Feta

This pasta salad boasts a delightful blend of sweet, spicy, and citrusy flavors, making it a versatile dish suitable for serving hot, cold, or at room temperature. It can be enjoyed as is or paired with chicken, salmon, or shrimp for added protein.
Fresno or jalapeño chiles are marinated in a tangy honey-and-citrus dressing, softening their heat while infusing the dressing with a slight sweetness and spiciness. The addition of juicy orange pieces adds a sunny, vacation-like vibe to the salad's appearance and taste, while the cumin in the dressing imparts a comforting warmth and earthiness.
Total Time 20 minutes
Servings 4


  • 1 small navel orange half of it juiced (approximately 3 tablespoons), and the other half peeled and chopped into bite-size pieces (refer to Tip)
  • Juice of 1 lime around 1 tablespoon
  • 2 teaspoons of honey
  • ½ teaspoon of ground cumin
  • Kosher salt
  • 2 tablespoons of olive oil
  • 2 scallions thinly sliced
  • 1 red Fresno chili or jalapeño thinly sliced into rounds (seeds removed for less heat, if desired)
  • 1 ½ cups of pearl couscous
  • 1 medium-sized head of broccoli about 12 ounces, with florets and tender stems chopped into bite-size pieces, or 10 to 12 ounces of frozen florets (equivalent to 4 to 5 cups)
  • ½ cup of crumbled feta cheese
  • ¼ cup of unsalted dry-roasted pistachios roughly chopped
  • ¼ cup of fresh mint basil, or parsley, finely chopped
  • Freshly cracked black pepper


  • Begin by adding the orange juice, lime juice, honey, cumin, and ½ teaspoon of salt to the base of a large serving bowl. Whisk in the olive oil until the honey is fully dissolved. Stir in the scallions and half of the sliced chili, and then set the bowl aside.
  • In a large pot with a lid placed over medium-high heat, toast the couscous, stirring occasionally, until it turns lightly brown and emits a fragrant aroma, 3 to 4 minutes. Pour in 3 cups of water, season with 1 tablespoon of salt, cover the pot, and bring it to a boil. Adjust the heat to maintain a steady simmer, and cook the couscous for the time suggested on the package, usually around 8 minutes. During the last 3 or 4 minutes of cooking time (depending on the size of the broccoli florets), add the broccoli to the pot and cook until it becomes bright and tender and the thickest parts are easily pierced with a fork. Drain the couscous and broccoli. Shake off any excess water, then transfer them to the prepared serving bowl.
  • Combine the ingredients in the serving bowl until the couscous has soaked up most of the dressing. Incorporate the feta, pistachios, herbs, orange pieces, and the remaining sliced chile, then season to taste with salt and pepper. Serve immediately or allow it to cool and serve at room temperature.


To prepare the orange half, remove the bottom tip first, then place the orange on its cut side. Using a knife, follow the curve of the fruit from top to bottom, removing and discarding the peel before cutting the fruit into small pieces.